Holiday Turkey Dressing
And it's yet another recipe from somewhere back in my father's tribe. It was a lot easier to prepare when the giblets were all there, even when you bought the turkey or chicken.
The cook time varies with the size of the bird being stuffed.
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- turkey or chicken liver
- 6 - 12 slice
- One or Two large
- eggs, separated
- Several sprig(s)
- fresh parlsely, snipped
- 1/2 c
- water or milk to moisten bread
- salt & pepper
- One Tbsp
- butter, broken into pieces
1Pulp the liver. I still use a hand food chopper, like my mother did. Place bread slices into a bowl, and pour milk or water onto them. Set both aside.
2Mix egg yolks, spices, parsely, and butter thoroughly. Add the liver and mix again. Wring out the bread slices, pull them apart, and add to the mixture and blend in.
3Whip egg whites until stiff. Fold into liver mixture. If mixture is too moist (it should be wet, but not runny), add small pieces of dry bread and fold in.
4Place this mixture between the loosened skin and the meat of the breast. Secure skin flap so that stuffing does not ooze out before it cooks.